Pumpkin Treats To Bake And Share

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It’s time once again to start baking some holiday cheer to share with friends and neighbors. These recipes make plenty of sweet treats to go around — and they’re so good you just may want to keep some for yourself.

Make the holidays special by giving something fresh, homemade and from the heart. For more recipes you can bake and share, visit VeryBestBaking.com.

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Pumpkin treats

Pumpkin Cranberry Bread

Makes two, 9-by-5-inch loaves

Preparation time: 10 minutes; baking time: 1 hour

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1-1/2 teaspoons salt

3 cups granulated sugar

1, 15-ounce can Libby’s 100% Pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 (half) cup orange juice or water

1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

For three 8-by-4-inch loaf pans: Prepare as above. Bake for 55 to 60 minutes.

For five or six 5-by-3-inch mini loaf pans: Prepare as above. Bake for 50 to 55 minutes.

Mini Pumpkin Muffin Mix

Makes 1

Preparation time: 15 minutes

3 cups all-purpose flour

4 teaspoons baking powder

1-1/2 teaspoons salt

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)

1, 15-ounce can Libby’s 100% Pure Pumpkin

Combing all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.

Recipe to attach:

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup Libby’s 100% Pure Pumpkin, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400-degree oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about five (5) dozen mini muffins.

Source: Libby’s Pumpkin

It’s peppermint season

Headline your holiday with the quintessential flavor of the season — peppermint. These extra special sweets offer a bountiful buffet of peppermint possibilities. Choose one or more for cookie exchanges, caroling nibbles, gifts for teachers and Santa.

Visit www.wilton.com for additional holiday ideas, and to order baking and decorating supplies.

Peppermint Ribbon Cookies

Makes about 6 dozen cookies

3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 cup (2 sticks) butter, softened

1-1/3 cups granulated sugar

2 eggs

2 teaspoons Pure Vanilla Extract

2 to 4 drops Peppermint Candy Flavoring

Christmas Red Icing Color, as desired

1, 14-ounce package Wilton Candy Cane Colorburst Candy Melts, melted

In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring; mix well. Add flour mixture, one cup at a time; mixing well after each addition.

Remove 1/3 of dough; reserve. To remaining 2/3 dough in mixer bowl, beat in red icing color. Roll and shape dough between parchment paper into two 6-by-8-inch disks. Roll and shape untinted dough between parchment paper to a 6-by-8-inch disk. Chill all dough rectangles at least 1 hour.

Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack dough rectangles with untinted dough rectangle between the two red pieces, lining them up as evenly as possible; gently press pieces together. Gently roll with rolling pin to seal layers; trim uneven edges with sharp knife. Cut dough lengthwise into three 2 inch-wide slices; cut each column crosswise into 1/4 inch-thick pieces. Arrange 2 inches apart on parchment-lined cookie pans. Chill 30 minutes.

Preheat oven to 350 degrees. Bake 12 to 14 minutes or until bottoms are light golden brown. Remove cookies to cooling grids; cool completely.

Dip cooled cookies into melted Candy Melts; set on parchment-lined cookie pans. Chill until candy is set. Store in airtight container.

Candy Cane Cookies

Makes about 2 dozen cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 egg

1-1/2 teaspoons Pure Vanilla Extract

1/4 teaspoon Peppermint Candy Flavoring or 1/2 teaspoon Imitation Almond Extract

3 cups all-purpose flour

No-Taste Red Icing Color

White Sparkling Sugar

Preheat oven to 375 degrees. In large bowl, cream butter with sugar with mixer until light and fluffy. Beat in egg, vanilla and peppermint candy flavoring. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.

Divide dough into 2 balls. Color one ball of dough red with icing color. Pinch off a 1-inch ball of each color dough. On flat surface, roll ball into 3-inch-long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.

Bake 8 to 10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely.

Source: Wilton Enterprises

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